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Pink Hummus


Pink Hummus

How to make

If you use the whole beetroots, preheat the oven to 200°C. Slice the beets lay on a lined baking tray. Roast for about 30-40 minutes, or until tender. Set aside to cool. Add all the ingredients to a food processor and blend until smooth. Taste test and adjust to the taste if needed. Enjoy with raw veggie sticks, crackers, or just eat it with a spoon like that


*Store in an airtight container in the fridge for up to 5 days.

*Store in an airtight container in the fridgefor up to 5 days.

for up to 5 days.for up to 5 days.




2 medium raw beets (or a splash of beetroot juice if you prefer)


1 canem of cooked chickpeas 3tbsp of cold water


1 lemon, juiced 2 Tbsp tahini


1 Tbsp olive oil 1 cloves garlic


salt & pepper

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